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Caster Sugar
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Desserts
Almond Meringue Torte (Dacqoise)
30 mins
1 hours
15 mins
Moderate
10
Savour the light and nutty layers of Almond Meringue Torte, or Dacquoise. This sophisticated dessert has a unique almond meringue and creamy filling, making it showstopper of a dessert.
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- Ingredients
- Method
Ingredients
Meringues
- 6 egg whites, at room temperature
- 1 ½ cups Chelsea Caster Sugar
- 1 ¼ cups ground almonds
- 600ml thickened cream
- 1 passionfruit
Lemon Passionfruit Curd
- ⅓ cup cornflour
- 1 cup Chelsea Caster Sugar
- ½ cup lemon juice
- 2 tsps finely grated lemon rind
- 1 cup water
- 2 passionfruit, cut in half and pulp removed
- 3 egg yolks
- 60g butter
Additional tips
Try making a berry couli or jam instead of the lemon curd and topping with berries for a gorgeous variation.
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Jeanette
Great way to use up leftover whites and almond meal. Any fruit & cream can go between layers. I flavored the meringue with almond essence, serving with seasonal raspberries & cream. Very easy and makes a spectacular presentation.
5
Method
Preheat oven to 150°C conventional (130°C fan-forced). Draw 3 x 20cm circles on baking paper and place on 3 separate baking trays.
To make the meringues: beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add Chelsea Caster Sugar, beating after each addition, until sugar dissolves completely; approximately 8-10 mins. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger. Fold through almond meal with a spatula.
Spread mixture equally between 3 drawn circles; bake for 1 ¼ hrs. Cool in oven with door ajar.
Beat cream with an electric mixer until it forms soft peaks.
To make the curd: combine cornflour and Chelsea Caster Sugar in a medium sized saucepan; gradually stir in juice, rind and water until smooth. Add passionfruit pulp and stir over medium heat until mixture thickens and comes to the boil. Reduce heat continue stirring for 30 seconds. Remove from the heat whisk in egg yolks and butter, continue whisking until butter is melted. Cover with plastic wrap and refrigerate
To assemble torte: place one meringue disc on serving plate. Spread with 1/2 lemon and passionfruit curd and a 1/3 of whipped cream, top with second meringue layer repeat with remaining lemon and passionfruit curd and ½ of remaining of cream. Top with final meringue disc, remaining whipped cream and passionfruit.
Additional tips
Try making a berry couli or jam instead of the lemon curd and topping with berries for a gorgeous variation.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Jeanette
Great way to use up leftover whites and almond meal. Any fruit & cream can go between layers. I flavored the meringue with almond essence, serving with seasonal raspberries & cream. Very easy and makes a spectacular presentation.
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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